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609 631 507
609 631 507

Gastronomy Manager Course

Who is this course for?

for owners and managers of catering establishments

for people preparing for the role of manager

for people planning to open or develop their own premises

The course in brief

The Catering Manager course is a practical program for people who want to increase their competences in managing a catering establishment.

Combines theory with practice, daily workshops and real business simulations

Duration: 5 days (40 hours)

Form: on-site lectures, workshops, case studies, simulations

Result: portfolio of managerial tools - SOP, food cost, labor cost, profit and loss PnL calculations, menu engineering, SM campaigns, task management and delegation, certificate of completion

What will you gain?

  • greater control over costs and profits,
  • ability to build an efficient and motivated team,
  • methods for analyzing sales data, indicators and reports,
  • knowledge of how to eliminate errors that cost thousands of zlotys,
  • ready-made tools and procedures for implementation from day one.

After completing the course, you'll make better decisions, increase your restaurant's profitability, and build a place guests want to return to. Become a manager whose results speak for themselves.

Get to know the details

What makes this course special?

  • One of the most practical programs in Poland. Daily workshops, case studies, simulations, and live situations.
  • Assessment Center – similar to corporate recruitment. We test competencies, not just theoretical knowledge.
  • Crisis simulations: a dissatisfied customer, a difficult employee situation, declining performance, and dealing with losses. You practice real-world scenarios.
  • A complete toolkit. Ready-made templates for offers, contracts, KPIs, cost Excel spreadsheets, checklists, and procedures.
  • Working on real POS reports.
  • Final project – the participant creates a business plan and a real development strategy for the premises.
  • Certificate of completion.

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Course program

Duration: 5 days

The role of the General Manager

  • Scope of manager's responsibilities
  • The most common mistakes managers make
  • Building authority
    Leadership instead of management
  • Management by Objectives (MBO)
  • Delegating responsibility
  • Decision making

 

Personal development of a manager

  • Stress management
  • Organizing your own work
  • Prioritizing tasks
  • time Management
  • Manager burnout

 

Personnel Management

  • Recruitment
  • Employer Branding
  • Skills vs. Competencies
  • Profile of the ideal employee
  • Onboarding
  • Performance Review
  • Feedback
  • Difficult conversations
  • Laying off employees
  • Motivating the team
  • Bonus system
  • Employee KPIs

 

Work organization

  • Creating schedules
  • Labor Cost
  • Casting planning
  • Delegation of responsibilities
  • Briefing
  • Check-ins
  • Manager's checklists

 

Workshop:

  • Conducting a recruitment interview and a disciplinary interview.

 

After the training you will be able to:

  • build an effective and committed team,
  • conduct professional recruitment processes,
  • organize the work of staff with
  • taking into account labor costs,
  • conduct development and discipline conversations,
    delegate tasks and develop employee responsibility.

Controlling

  • Food Cost
  • Beverage Cost
  • Prime Cost
  • Labor Cost
  • COS
  • EBIT

 

Manager's Finance

  • Budget
  • Cash flow
  • Income statement
  • PnL balance sheet
  • Restaurant KPI

 

Excel and Google Sheets

  • Manager's dashboard
  • Sales analysis
  • Reports
  • Automation

 

Limiting losses

  • Inventory
  • Waste Management
  • Thefts
  • Cost control
  • Negotiations with suppliers

 

Compliance

  • Sanitary Inspectorate
  • PIP
  • PIH
  • Concessions
  • GDPR
  • VAT
  • Copyright
  • Documentation

 

After the training you will be able to:

  • analyze restaurant profitability,
  • identify places generating losses,
  • create a dashboard with the most important KPIs,
  • make decisions based on data, not intuition,
  • plan activities to increase the profit of the premises.

Operational standards

  • SOP
  • Opening Checklist
  • Closing Checklist
  • Weekly Checklist
  • Monthly Checklist
  • Manager Walk
  • Operational audits

 

Room management

  • Standard of service
  • Customer Experience
  • Claims
  • Building loyalty

 

Kitchen and bar management

  • Individual
  • Suppliers
  • FIFO
  • Magazine
  • Quality control

 

Technology

  • POS
  • Sales reports
  • Warehouse programs
  • Online reservations
  • integrations

 

HACCP

  • Ghp
  • GMP
  • control
  • Documentation

 

Workshop:

  • Restaurant audit based on checklist.

 

After the training you will be able to:

  • implement work standards in the restaurant,
  • conduct operational audits,
  • organize the work of the hall, bar and kitchen,
  • control quality and compliance with procedures,
  • effectively prepare the premises for inspection.

Sales psychology

  • Upselling
  • Cross-selling
  • Suggestive Selling
  • Average bill
  • Sales techniques
  • Body language
  • Storytelling

 

Menu Engineering

  • Stars/Draft Horses/Puzzles/Dogs
  • Menu design
  • Price psychology
  • Margin
  • Overhead

 

Marketing

  • Socials
  • Media/Instagram/TikTok/Linked In
  • Google Business Card
  • Local SEO
  • Content creation and scheduling
  • Influencer Marketing
  • Website, Email Marketing

 

Events

  • Event organization
  • Offering
  • Calculation
  • Schedule
  • Agreements with clients and subcontractors
  • B2B sales

 

Sales analysis

  • Average bill
  • Number of guests
  • RevPASH – revenue per hour
  • Sales structure
  • Profitable products

 

Workshop:

  • Menu reconstruction using the Menu Engineering method.

 

After the training you will be able to:

  • increase the average bill value,
  • design more profitable menus,
  • analyze product sales,
  • plan marketing activities,
  • use data to increase revenue.

Business strategy

  • Market analysis
  • Competition analysis
    SWOT
  • Business Model Canvas
  • Defining the target group
  • Creating a concept

 

Opening a restaurant

  • Selecting a location
  • Adaptation of the premises
  • Documentation and reporting to the sanitary-epidemiological station
  • Technological project and HACCAP
  • Opening schedule
  • Pre-opening budget

 

Business plan

  • Sales forecast
  • Breakeven point
  • ROI
  • Investment plan

 

Strategic Marketing

  • Branding
  • customer journey
  • CRM
  • Loyalty programs
  • Google Opinion Analysis
  • Competition analysis

 

Workshop:

  • Development of a complete restaurant concept.

 

After the training you will be able to:

  • create a coherent restaurant development strategy,
  • prepare a business plan and investment plan,
  • analyze the market and competition,
  • plan the development of the premises in the long term.

Each participant prepares a complete restaurant management plan including:

  • strategy,
  • team structure,
  • budget,
  • KPI,
  • manager dashboard,
  • marketing plan,
  • menu engineering,
  • schedule of activities for the first 90 days,
  • Working on real POS reports,
  • Manager dashboard in Excel or Google Sheets – participants build their own KPI panel,
  • A library of ready-made tools to use from day one: SOPs, checklists, recruitment interview forms, employee evaluation sheets, schedule templates, Food Cost sheets, budget and report templates.

Why is our course unique?

Workshops and simulations every day

– participants learn through practice.

Assessment Center and final project

– as in MBA programs.

Graduates leave with a portfolio of managerial tools

– SOP, checklists, document templates, spreadsheets.

Certificate of Completion

– distinguishes the graduate on the labor market.

Sign up
today!

+48 609 631 507

Don't have time to fill out the form? Call us and we'll add you to the next training date!